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42 minutes ago, liuzhou said:

Pork ribs with 豆瓣酱 (dòu bàn jiàng), garlic, ginger, Shaoxing wine, soy sauce and scallions. Served with rice and stir fried (more like wilted) spinach and garlic. I do love that neanderthal delight in gnawing meat from bones. Actually, no gnawing was required - the meat was falling off.

 

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how do you prep the dou ban jiang? The stuff I get is very chunky - do you chop it up finely before adding?

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12 hours ago, KennethT said:

how do you prep the dou ban jiang? The stuff I get is very chunky - do you chop it up finely before adding?

 

No. I use Pixian dou ban jiang just as it comes, chunky. The ribs were simmered in plain water for 30-40 minutes, then left to cool. Later, they were marinaded with the dou ban jiang and garlic overnight. Then stir fried with the everything else - Shaoxing , soy  sauce etc. The dou ban jiang breaks down at that stage and isn't chunky in the final dish.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Everyone's food looks really amazing this week! I wish I could drop in on so many of your dinners!

@weinooI finally (weeks later!) made my Arroz con Pollo, still steaming when I took the picture and with the very last of my balcony cilantro. The plant bolted. :( IMG_9951.jpg.c58dff30bfb80c3aaace5701e1783298.jpg

 

@scamhiI made those ribs you posted about. I've made it twice now (practicing!) and had a hard time with the recipe. I had to reduce the sauce on the stovetop to get it to stick to the ribs, but we really liked the flavors!! I don't know what I am doing wrong, but I suspect it has something to do with how they cut the ribs here compared to the US (much smaller!)

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Then some Volcano shaped pasta, with sauce made with sausage. 

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And finally pumpkin and leek risotto.

 

IMG_9973.jpg.e2cb8a92ffdd15afd0673a61633a3d22.jpg

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3 hours ago, liuzhou said:

 

No. I use Pixian dou ban jiang just as it comes, chunky. The ribs were simmered in plain water for 30-40 minutes, then left to cool. Later, they were marinaded with the dou ban jiang and garlic overnight. Then stir fried with the everythng else - Shaoxing , soy  sauce etc. The dou ban jiang breaks down at that stage and isn't chunky in the final dish.


I want to make this. Does the ginger go in the marinade?

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@pastameshuganaThank you! I’d considered crumbling Gorgonzola over my serving of pork and topping it with the sauce, but at the last minute, I added to the potatoes, instead. I will be making Gorgonzola mashed potatoes again!

 

@TdeV Thanks! Here you go. 

 

I seared my seasoned (kosher salt, cracked black pepper, dried thyme) pork tenderloin on the stove top, then wrapped it in foil (after topping with a few pats of butter) and baked for 25 min at 350. Made the sauce while it was baking. 

 

Balsamic Fig Sauce 
1 Tbsp butter 
1 shallot finely diced (or red onion)
1/3 C water 
1/3 C balsamic vinegar 
1/4 C chopped dried figs 
1/2 tsp dried thyme 

The recipe didn’t call for pomegranate molasses or cayenne, but after making and tasting the sauce, I thought it needed something. I added sweet and heat.  Just a few squirts of the pomegranate syrup. 
 

Also, I used a very small tenderloin. I would double the sauce if you have a 2 pound one. 
 

 

Last night’s dinner was a brisket salad. 
 

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Dinner on Monday night was scrambled eggs with brisket, spinach, mushrooms and goat cheese. I am not successful with omelets when I greedily add too much “stuff.” It was actually delicious, though. 
 

8BDB6764-CE29-4E40-AD24-5DCDC98DCE2E.thumb.jpeg.93fb113b80ed18f782adb878f460f7a7.jpeg

 

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Today is St. Martin‘s day - and tradition dictates roasted goose in the spirit of this occasion. So, after a short walk with a selfmade lantern (as a Corona-forced substitute for the more traditional bonfire) we came home to this:

 

Goose legs (after 12h @ 80oC, spiced with juniper, quattre epice and thyme) ...

 

DD202BD6-3445-4309-A4B4-E136FCCE30DE.thumb.jpeg.e774a72453ff7345bf4f56771d3f2b77.jpeg

 

Roasted at 220oC for 25 min ...

 

8056555B-B26F-482F-AE9E-1B051E555D78.thumb.jpeg.b8ca69b277bd2cd91b0b18d517dafea2.jpeg

 

Red cabbage, made from scratch using copious amounts of goose fat, apple, onion, cinnamon and clove ...

 

912C731C-1AB2-4ED7-AEBF-D4D77619DFC3.thumb.jpeg.85095b065b46190df3e5d5ac2a238559.jpeg

 

Knödel „halb & halb“, a commercial product.

 

B3D351B5-AF6A-4F76-AA3D-F4B897E23172.thumb.jpeg.a6891d2a672b5dcbf0b4ce557a3696f4.jpeg

 

Plated and accompanied by a nice sauce, featuring plum preserve ...


F13561F1-4741-432D-82A4-405147E0C2FF.thumb.jpeg.938ec875c9d007f4113fc9ef7af8bb91.jpeg

 

And preceeded and accompanied by a economic, yet very drinkable red from the Rioja.

 

64EE6C34-D77E-4CDB-AC45-08D8F32E8B49.thumb.jpeg.ef5326a1b8e8b228ad5c7951489ef0a4.jpeg

 

Aaaand chased by caraway-scented Schnaps !

 

0C0EC338-2BD7-4762-BA44-A1F750EE4DAB.thumb.jpeg.b729728b3b5d75b0711719decb35c2d0.jpeg

 

Followed by some Baumkuchen (to complete the meal for the other 2/3 of the family)

 

398E8D83-0DF1-487C-9AD3-5C53DB7A02C8.thumb.jpeg.acc6c8508c042ef1634c14ed26e3362e.jpeg

 

One happy Duvel tonight 🤗

Edited by Duvel (log)
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31 minutes ago, Duvel said:

Today is St. Martin‘s day - and tradition dictates roasted goose in the spirit of this occasion. So, after a short walk with a selfmade lantern (as a Corona-forced substitute for the more traditional bonfire) we came home to this:

 

Goose legs (after 12h @ 80oC, spiced with juniper, quattre epice and thyme) ...

 

DD202BD6-3445-4309-A4B4-E136FCCE30DE.thumb.jpeg.e774a72453ff7345bf4f56771d3f2b77.jpeg

 

Roasted at 220oC for 25 min ...

 

8056555B-B26F-482F-AE9E-1B051E555D78.thumb.jpeg.b8ca69b277bd2cd91b0b18d517dafea2.jpeg

 

Red cabbage, made from scratch using copious amounts of goose fat, apple, onion, cinnamon and clove ...

 

912C731C-1AB2-4ED7-AEBF-D4D77619DFC3.thumb.jpeg.85095b065b46190df3e5d5ac2a238559.jpeg

 

Knödel „halb & halb“, a commercial product.

 

B3D351B5-AF6A-4F76-AA3D-F4B897E23172.thumb.jpeg.a6891d2a672b5dcbf0b4ce557a3696f4.jpeg

 

Plated and accompanied by a nice sauce, featuring plum preserve ...


F13561F1-4741-432D-82A4-405147E0C2FF.thumb.jpeg.938ec875c9d007f4113fc9ef7af8bb91.jpeg

 

And preceeded and accompanied by a economic, yet very drinkable red from the Rioja.

 

64EE6C34-D77E-4CDB-AC45-08D8F32E8B49.thumb.jpeg.ef5326a1b8e8b228ad5c7951489ef0a4.jpeg

 

Aaaand chased by caraway-scented Schnaps !

 

0C0EC338-2BD7-4762-BA44-A1F750EE4DAB.thumb.jpeg.b729728b3b5d75b0711719decb35c2d0.jpeg

 

Followed by some Baumkuchen (to complete the meal for the other 2/3 of the family)

 

398E8D83-0DF1-487C-9AD3-5C53DB7A02C8.thumb.jpeg.acc6c8508c042ef1634c14ed26e3362e.jpeg

 

One happy Duvel tonight 🤗

 

Wow! So in your part of the world you can buy the goose legs separately? The combo of the goose, cabbage, knoedel and preserves is total celebratory comfort food. I can only get whole ones frozen. Duck parts are available in Chinese market.  (ordering on-line different story) 

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16 minutes ago, heidih said:

 

Wow! So in your part of the world you can buy the goose legs separately? The combo of the goose, cabbage, knoedel and preserves is total celebratory comfort food. I can only get whole ones frozen. Duck parts are available in Chinese market.  (ordering on-line different story) 


Yes, easily ...

 

Especially in the weeks leading to Christmas. These specific legs were purchased fresh, at a reasonable price of about 25 €/kg. Goose breasts are available as well, but I find the legs so much more rewarding ...

 

7B2995BE-A9F2-4BAA-A10F-481D648D5166.jpeg.ffe7a5cc15bab27364a5fde96ce455b9.jpeg

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@Captain & @Okanagancook– Oh, dear Lord.  That crackling.  I would seriously eat it all and explain that it caught on fire and had to be cut off and discarded. 

 

@David Ross – I’ve saved your sauerbraten recipe.  I love that dish and need to make it again.

 

@Ann_T – what beautiful little roasted potatoes to go with your gorgeous duck.  I can almost taste them. 

 

@Shelby – your fried shrimp look really good.  Are those cornflake crumbs?

 

I am starting to call myself Calamity Kim.  Last fall I was diagnosed with “runner’s knee” in both knees.  It can also affect older knees and I apparently have the old people version because I am decidedly NOT a runner.  Nothing really helped a lot, though physical therapy (PT) did a little and I’ve been doing a regimen at home.  I went back into PT to get some additional exercises and managed to hurt myself doing one of them.  I am now basically bed/couch-ridden.  They have me using a wheelchair or walker, icing my knee on and off and keeping it elevated.  It happened last Tuesday, and it is not improving.  I’m getting an MRI on the 17th.  So, I’m just not cooking right now.  At least until I can figure out how to do it on my back. 

 

Last week we finally cut into one of the huge radishes that Jessica got in her vegetable box.  It was really pretty and fairly tasty.  I put it with English cucumber and rice wine vinegar:

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Used more of the char siu that night on top of what was basically vegetable fried rice:

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The rest of it went into the freezer for our next family project – eggrolls.

 

Night before last, bless his heart, Mr. Kim made spaghetti:

IMG_4054.jpg.7a13e06c72fc955de20fe4162b93132b.jpg

 

Then last night he used the leftover sauce and some frozen cooked fried chicken cutlets to make chicken parm:

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He served it with a crusty roll, salad, and apricots:

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Pretty sure I'm getting spaghetti tonight, too.  😳😉

 

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8 hours ago, robirdstx said:


I want to make this. Does the ginger go in the marinade?

 

Yes.

 

I also failed to note that the ribs are chopped into bite sized pieces to facilitate chopstick use. No long full ribs are served here!

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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24 minutes ago, liuzhou said:

 

Yes.

 

I also failed to note that the ribs are chopped into bite sized pieces to facilitate chopstick use. No long full ribs are served here!


Thank you. We have several large Chinese/Asian grocery stores in the Houston area, so I will look there for the ribs.

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Finally back home. Husband picked some nice tuna fresh off the boat, which I grilled very lightly and dressed  with some of Maangchi’s Yangnyeomjang sauce. The tuna was so much nicer that the frozen stuff from the supermarket, no comparison. I had some leftover brown rice and I quickly sautéed with garlic and some string beans and a drop of Zhong dumpling sauce from Fly by Jing, some vegetables on the side. 

 

 

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I was given an acorn squash in the fall and really didn't know what to do with it. Thought of roasting it then making soup, but I found a good recipe, new-to-me to try.

Stuffed the halves with spicy Italian sausage meat, sauteed with onion, celery, sage, bits of day old bread, an apple, and pecans. This was moistened and stuffed into the squash which I had roasted beforehand. Topped it with a bit of shredded cheese.

Been wanting tater tots, and steamed up some frozen mixed vegetables.


Had Chicken and Snow Fungus soup around 5 pm. This had the 2 kinds of Chinese almonds, and ginkgo nuts. My Mom said it's good for the lungs!

 

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                                                             2071231421_StuffedAcornSquash2579.jpg.9a5524ccb91877c75ec432d414537a0a.jpg                              

 

 

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                                                            Found a bag of Everything Bagel Bites at Safeway. Hard to stop at ONE bite!

 

                                                                                 1695724706_MiniBagelBites2582.jpg.865db85679aa6445c3951ae8e0a433b5.jpg

   

 

 

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Dejah

www.hillmanweb.com

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Dinner was APO bread and APO chicken, coleslaw and tomatoes.  Aji amarillo, the Peruvian pepper, perhaps my favorite Capsicum, even if things in Peru are not so hot at the moment.  My dear Bolivian friend assures me peppers are pronounced the same in her country, unlike less civilized states such as Mexico.

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11 hours ago, liuzhou said:

Yes.

 

I also failed to note that the ribs are chopped into bite sized pieces to facilitate chopstick use. No long full ribs are served here!

 

One of my first jobs out of college, in San Jose, I worked for a woman who hailed from Taiwan.  She taught me about the simmering of pork ribs in plain water technique, to make a dish similar to the one you picture.  Also in her dish were dried bamboo shoots, which were amazing to me.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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1 minute ago, weinoo said:

 

One of my first jobs out of college, in San Jose, I worked for a woman who hailed from Taiwan.  She taught me about the simmering of pork ribs in plain water technique, to make a dish similar to the one you picture.  Also in her dish were dried bamboo shoots, which were amazing to me.

 

Dried and pickled bamboo shoots are very common here. As are fresh.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1456973595_Paellamushroom10-11.jpeg.e86f3c6c27648e4128eb4aab50ae5c2a.jpeg

 

Mushroom/chorizo paella, made with vegetable stock; experimenting in a smaller, enameled paella pan, rather than the classic one I usually use. There is generally too much leftover from that pan, and this one made for a nice soccarat, while using less rice (and there are still leftovers!).  The color of the vegetable stock really turns the paella a different shade than when using more classic chicken or seafood stock.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Found Nigari in an organic store(and then I know Nigari is just sold everywhere), So I tried the old method to make Tofu with yellow beans, and make the tofu with chili sauce that I bought a thousand time in Panda Express.....

 

I used to really hate Tofu but after discovering some really good recipes I started to become a real fans.

So today's dinner (one of the dishes haha)

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Authentique Chinese food blog - YouTube cooking videos 

Quality > Quantity 

English videos/ Version Français aussi/ 中文版视频

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